Recipe - Green Tomatoes Fried

1 pound Tomatoes, green
1 Pepper, red for contrast
One half cup Cream
Butter or oil for frying
Salt and pepper to taste

Core and cut green tomatoes. The skin may be a problem depending upon the
age of the tomatoes;if necessary, peel the skins. Melt butter or
shortening;fry the tomatoes until they become translucient but not mushy.
Season and add the pepper for colour; add the cream being careful that it
does not curdle. Enjoy

Posted by Helen Peagram in Intercook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini